Saturday, November 05, 2005

Smothered Pork Chops - Picante Style

After buying some very nice butterflied boneless pork chops, to just season and throw them into the oven just wasn't going to happen. So I opened the refrigerator, started pulling stuff out and the following was the end result. This dish was so good, it has become a favorite at the dinner table. And personally, I think it's very easy to make as it cooks and cleans up beautifully in my Le Creuset.

The sauce that is left on the bottom is so delicious that I will freeze it or use it for something else. I had made roasted chicken the next night and we used it to pour over the rice.

I was going to take the pork out of the pot to plate them and snap some pictures. However, I decided to just snap the picture as they were. This shows you exactly what they looked like when I took them off the stove. I usually serve this with plain white rice and a vegetable. It would also work well with potatoes.

Some Notes on the Recipe:

Pork - If I need to sear one at a time, I reserve them on a plate to trap any of the flavorful juices that escape. Boneless chicken breast work well too.

Oil - I use a blend of Olive/Canola oil.

Wine - You can certainly use red wine in a pinch. The white I use is generally on the dryer side and don't hesitate to use less if desired. You can certainly substitute chicken or beef stock.

Salsa - I like using Pace Picante Sauce because it is nice and chunky. Picante means hot in Spanish but we use the mild version. I also like using Cha chi's Mango Salsa. Using a "sweeter" salsa/picante sauce is a preferential taste, which I think adds another layer of flavor to this dish. You can substitute sugar for the Splenda.

Here's the recipe:

Smothered Pork Chops - Picante Style
Servings: 2

2 Boneless Pork chops
2 Tbsp Cooking oil, more if needed
2/3 Cup White Wine
1 1/2 Cups Pace Picante
2 Packs of Splenda

Place salsa in small mixing bowl, add splenda. Mix well and set aside.
Heat oil over medium-high heat. Quickly sear/brown pork chops on both sides, one at a time if necessary. Remove from pot.

Being very careful as this will splatter, slowly pour wine into the pot and deglaze. Allow alcohol to evaporate. Place pork chops back into pot including any juices that escaped. They may overlap if needed.

Spoon all the salsa/picante sauce over chops. Reduce heat to a gentle simmer and cover loosley. Cook 20 minutes, less if pork is thinner, longer if thicker.

Serve Immediately.